Creamy Roasted Red Pepper Gouda Soup Recipe – Easy, Comforting & Flavor-Packed

I still remember the chilly afternoon when I first stumbled upon red pepper gouda soup. It was the heart of winter in Colorado, and I had just come back from a snowy hike, my hands numb and my appetite fierce. Craving something rich, warm, and deeply satisfying, I wandered into a small café tucked between an old bookstore and a plant shop. The special of the day: roasted red pepper and gouda soup.

One spoonful was enough—I was hooked. The sweetness of the roasted peppers, the velvety creaminess from the gouda cheese, and a whisper of smoky spice made it unforgettable. Since then, this soup has become a staple in my kitchen, perfect for cozy dinners, chilly nights, or when I simply want a bowl of joy.

And I’m not alone. Food lovers across the board adore this dish for its vibrant color, luxurious texture, and balance of smoky-sweet flavors. Whether you’re entertaining guests, meal-prepping for the week, or just treating yourself, this red pepper gouda soup delivers warmth, elegance, and flavor in every spoonful.

Why This Red Pepper Gouda Soup Is a Favorite

Red pepper gouda soup is the perfect blend of hearty and gourmet. It’s rich without being heavy, colorful without being complicated, and packs layers of flavor with just a few ingredients. The roasted red peppers bring a natural sweetness and smokiness, while the gouda adds a luscious, creamy depth that elevates the dish.

This recipe caters to all kinds of food lovers—from vegetarians to picky eaters—thanks to its universal comfort factor. Plus, it pairs wonderfully with crusty bread, grilled cheese, or a light green salad.

Ingredients List for Red Pepper Gouda Soup

• 4 large red bell peppers, roasted, peeled, and chopped
  
• 1 tablespoon olive oil
  
• 1 small yellow onion, finely chopped
  
• 2 garlic cloves, minced
  
• 1 medium carrot, peeled and chopped
  
• 3 cups vegetable broth (low sodium preferred)
  
• 1/2 teaspoon smoked paprika
  
• 1/4 teaspoon cayenne pepper (optional for heat)
  
• Salt and freshly ground black pepper, to taste
  
• 1/2 cup heavy cream
  
• 1 cup shredded smoked gouda cheese
  
• 1 tablespoon tomato paste
  
• Fresh basil or parsley, for garnish
  

Ingredient Variations

Want to customize the flavor or make it suit your dietary needs? Try these swaps:

• Gouda Alternatives: Use sharp cheddar, fontina, or vegan gouda for dairy-free options.
  
• Add Protein: Stir in shredded rotisserie chicken or white beans for added heartiness.
  
• Spice Boost: Add a splash of hot sauce, jalapeño, or chipotle powder for heat lovers.
  
• Creamy Without Cream: Substitute coconut milk or a cashew cream blend for a vegan-friendly soup.
  
• Herb Upgrade: Blend in fresh thyme or oregano to deepen the flavor profile.
  

Preparation Guide for Red Pepper Gouda Soup

1. Roast the Red Peppers

If you’re starting with fresh peppers, char them over a gas flame or broil them in the oven until the skins blacken. Place them in a covered bowl for 10 minutes to steam, then peel, deseed, and chop.

Shortcut: Use quality jarred roasted red peppers if you’re short on time.

2. Saute the Aromatics

In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the chopped onion and carrot. Sauté for 5–7 minutes until soft. Add garlic and tomato paste; cook another minute.

3. Simmer the Base

Add the chopped roasted peppers, smoked paprika, cayenne (if using), and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes until vegetables are fully tender.

4. Blend Until Smooth

Using an immersion blender, puree the soup until silky smooth. Alternatively, let it cool slightly and blend in batches in a high-powered blender.

5. Add Cream and Cheese

Return the soup to the pot (if needed), stir in the heavy cream and shredded gouda. Let it gently melt over low heat, stirring often until completely smooth.

6. Season and Serve

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs and a drizzle of cream or olive oil.

Pro Tips for a Perfect Red Pepper Gouda Soup

• Roast your own peppers for the most intense, smoky flavor—don’t skip this step if you can help it.
  
• Shred your cheese fresh instead of buying pre-shredded, which contains anti-caking agents that don’t melt well.
  
• Blend in batches carefully if using a standard blender—hot liquid expands quickly.
  
• Use smoked gouda for an added layer of flavor that beautifully complements the sweetness of the peppers.
  
• Garnish wisely: Try a swirl of pesto, crème fraîche, or croutons for a restaurant-style touch.
  

Final Thoughts on Red Pepper Gouda Soup

Red pepper gouda soup is more than just a dish—it’s a comfort experience in a bowl. Its creamy richness and smoky-sweet personality make it perfect for any season, though it especially shines in fall and winter. Whether served as a starter, main course, or part of a cozy lunch, it never fails to impress.

Easy enough for weeknights and elegant enough for dinner parties, this soup deserves a spot in your regular rotation. Make a big batch, freeze leftovers, and enjoy homemade gourmet whenever the craving hits.

Creamy Roasted Red Pepper Gouda Soup Recipe – Easy, Comforting & Flavor-Packed

A velvety, comforting soup featuring roasted red peppers, creamy gouda, and subtle spice—perfect for cold weather or anytime you crave a luxurious bowl of warmth.

Author: Olivia Carter Cuisine: Fusion Courses: Main Course

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Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Cooking Temp: 350  F Servings: 4 Estimated Cost: $ 12 Calories: 285 Best Season: Fall, Winter

Ingredients

• 4 large red bell peppers, roasted, peeled, and chopped
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, peeled and chopped
• 3 cups vegetable broth (low sodium preferred)
• ¹⁄₂ teaspoon smoked paprika
• ¹⁄₄ teaspoon cayenne pepper (optional for heat)
• Salt and freshly ground black pepper, to taste
• ¹⁄₂ cup heavy cream
• 1 cup shredded smoked gouda cheese
• 1 tablespoon tomato paste
• Fresh basil or parsley, for garnish

Instructions

1. If you’re starting with fresh peppers, char them over a gas flame or broil them in the oven until the skins blacken. Place them in a covered bowl for 10 minutes to steam, then peel, deseed, and chop.
   Shortcut: Use quality jarred roasted red peppers if you're short on time.
   Mark as complete
2. In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the chopped onion and carrot. Sauté for 5–7 minutes until soft. Add garlic and tomato paste; cook another minute.
   Mark as complete
3. Add the chopped roasted peppers, smoked paprika, cayenne (if using), and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes until vegetables are fully tender.
   Mark as complete
4. Using an immersion blender, puree the soup until silky smooth. Alternatively, let it cool slightly and blend in batches in a high-powered blender.
   Mark as complete
5. Return the soup to the pot (if needed), stir in the heavy cream and shredded gouda. Let it gently melt over low heat, stirring often until completely smooth.
   Mark as complete
6. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs and a drizzle of cream or olive oil.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 285kcal

% Daily Value *

Total Fat 21g33%

Saturated Fat 10g50%

Cholesterol 45mg15%

Sodium 570mg24%

Total Carbohydrate 17g6%

Dietary Fiber 4g16%

Sugars 8g

Protein 10g20%

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Vitamin A 110 IU

Vitamin C 200 mg

Calcium 25 mg

Iron 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.